Butternut Squash Black Bean Enchiladas

Name: Butternut Squash Black Bean Enchiladas
Prep time: 20 min
Cook time: 55 min
Yield: 4
Ingredients: 3 cups (420 g) cubed butternut squash*; 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil; 1/4 tsp sea salt and black pepper, divided; 1 15-ounce (425 g) can black beans, slightly drained; 1/2 tsp ground cumin, divided; 7-9 white or yellow corn tortillas; 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil; 3 cloves garlic (1 1/2 Tbsp | 9 g), minced; 1 15-ounce (425 g) can tomato sauce; 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce; 1/2 cup (120 ml) water (or sub vegetable broth for more flavor); Sea salt and black pepper, to taste; 1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup); Red onion, diced; Ripe avocado, sliced; Fresh cilantro, chopped; Toasted pumpkin seeds

Butternut Squash Black Bean Enchiladas was pinched from <a href="http://minimalistbaker.com/butternut-squash-black-bean-enchiladas/" target="_blank">minimalistbaker.com.</a>

"Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love...."

INGREDIENTS

•

3 cups (420 g) cubed butternut squash*

•

1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil

•

1/4 tsp sea salt and black pepper, divided

•

1 15-ounce (425 g) can black beans, slightly drained

•

1/2 tsp ground cumin, divided

•

7-9 white or yellow corn tortillas

•

1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil

•

3 cloves garlic (1 1/2 Tbsp | 9 g), minced

•

1 15-ounce (425 g) can tomato sauce

•

1 chipotle pepper in adobo sauce + 1 tsp adobo sauce

•

1/2 cup (120 ml) water (or sub vegetable broth for more flavor)

•

Sea salt and black pepper, to taste

•

1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup)

•

Red onion, diced

•

Ripe avocado, sliced

•

Fresh cilantro, chopped

•

Toasted pumpkin seeds

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